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Stuffed Mushrooms

Yields1 Serving

it’s CRUMBING time.

 2 Portabello Mushrooms
 50 g Cream Cheese
 50 g Feta (or use more cream cheese if you don’t like or don’t have any)
 ½ tsp Mrs Rogers Lemon Salt Flakes
 A few turns of Mrs Rogers Black Peppercorns Medium Grinder
 2 tbsp Mrs Rogers Lemon and Cracked Pepper Crusting Crumbs
 ½ Onion, finely diced
 ¼ tsp Mrs Rogers Jamaican Jerk Rub
 Splash of Oil, for frying
1

Preheat the oven to 200C. Remove the stem of the mushroom and finely dice. Place mushroom on an oven tray.

2

In a frying pan or pot, heat the oil and add the onion, dice mushroom stem and jamaican jerk rub. Cook until the onion starts to soften. Remove from heat and stir in the salt, feta and cream cheese. Put the cream mixture into he mushroom bowl and sprinkle the crusting crumb on top. Cook mushrooms for 10 minutes until the mushrooms are cooked through and the crumbs are golden.